Mexican Street Corn Salad Recipe
My easy Mexican street corn salad takes only 10 minutes to make! It’s made with wholesome ingredients and simple steps. My husband and I fell in love with Mexican street corn at Mas Tacos Por Favor here in Nashville. So I knew I needed to make my own version at home, just off the cob in salad form! I hope you love this summer side as much as we do.
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This Mexican street corn makes the perfect summer side dish! You can serve it warm right off the stove or let it chill in the fridge for a cold salad. I really love serving this alongside some oven-fried chicken!
Inspiration Behind My Mexican Street Corn Salad Recipe
My husband, Tyler, and I tried the Mexican street corn (elote) at Mas Tacos Por Favor here in Nashville last year and loved it! It was so savory and delicious that we couldn’t stop thinking about it, so I made a salad version at home!
What is Mexican Street Corn?
Traditionally, Mexican street corn is grilled or roasted corn on the cob that’s covered in mayo, Cotija cheese, and chili powder or cayenne pepper. It’s a savory, creamy side!
Why We Love This Recipe and Think You Will Too!
- Super Easy Mexican Street Corn: The steps are so simple to follow.
- Takes Only 10 Minutes: It’s such a quick recipe to whip up.
- Perfect for Summer: It’s perfect for summer BBQs, cookouts, the 4th of July, and even Memorial Day.
- Goes Great with Chicken: I love serving this as a side dish to go with any kind of grilled or baked chicken.
My Tips for Making Mexican Street Corn Salad
- Fresh corn is best, but frozen works great too! I don’t recommend canned corn.
- Cook the corn until it turns a little golden brown in spots. It adds a delicious flavor.
- Make sure you take the corn off the heat before adding the rest of the ingredients.
- Use avocado oil mayo for a wholesome option. I like Chosen Foods.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- avocado oil: you can also use olive oil if desired
- corn: fresh or frozen corn is best
- mayonnaise: avocado oil mayo like Chosen Foods or homemade is best
- Cojita cheese: I like to get a wholesome option that doesn’t have many ingredients
- sea salt: this is my favorite wholesome salt for cooking
- cayenne pepper: you can also use chili powder, salt-free, if desired
- lime: you’ll want to use a small lime for this recipe
Helpful Kitchen Tools for this Recipe
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How to Make Mexican Street Corn Salad
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Heat avocado oil or olive in a skillet over medium heat. Once hot, add corn and cook over medium heat for 5-6 minutes, stirring occasionally. Corn should be fully cooked and starting to turn golden brown.
Remove from heat, add mayonnaise, crumbled cojita cheese, sea salt, cayenne pepper, and juice from half a small lime (about 1 tsp) to the pan.
Stir until evenly combined. Serve immediately or refrigerate for a cold dish. Enjoy!
How to Make This Recipe Ahead
When you’re finished making this recipe, instead of enjoying it right away, place it in a glass, airtight container. Then store it in the fridge for a few hours or overnight before you enjoy it!
Variations To Try
- Add fresh cilantro to the corn after it cooks for a fresh flavor.
- Swap cayenne pepper for smoked paprika or chili powder for a different flavor.
- Add lemon juice instead of lime juice to change it up.
What to Serve with Mexican Street Corn Salad
You can serve Mexican street corn salad with tons of different dishes! Here are a few main dish ideas:
- Smoky Pulled Chicken Sliders (with Nashville-Style Vinegar Slaw)
- Homemade Coney Dog Sauce
- Oven-Baked Buttermilk Fried Chicken Tenders
- Grilled Chicken Bites with Creamy Garlic Sauce
- Meatloaf Burgers (with homemade ketchup)
- Mini Meatloaf
- Baked Mexican Chicken Skewers
Storing Leftovers
Store leftovers in an airtight glass container for 3–4 days in the fridge.
Frequently Asked Questions
In this Mexican street corn salad, it is!
You can, but I recommend fresh or frozen corn as the best options.
The ingredients for my Mexican corn salad are fresh or frozen corn, avocado oil mayonnaise, Cotija cheese, cayenne pepper, sea salt, and fresh lime juice.
I like to use Chosen Foods’ Avocado Oil Mayonnaise. It’s a wholesome option without seed oil or nasty additives that’s still delicious and creamy.
More Easy Side Dish Recipes
If you’re looking for more easy homemade side dishes, try a few of these:
- Pesto Mac and Cheese (Creamy Stovetop Recipe)
- Old Fashioned Cucumber and Onion Salad
- Sheet Pan Lemon Potatoes
- Sourdough Garlic Bread (10-Minute Recipe!)
- Old-Fashioned Baked Mac and Cheese
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Recipe
Mexican Street Corn Salad
Ingredients
- 1 tsp avocado oil or olive oil
- 1 cup frozen or fresh corn cut off the cob
- 2 Tbsp mayonnaise (avocado oil mayonnaise is best like Chosen Foods)
- 2/3 cup Cotija cheese, crumbled
- 1/2 tsp sea salt
- 1/8 tsp cayenne pepper or chili powder, salt-free
- juice from half of a small lime about 1 tsp
Instructions
- Heat avocado oil or olive in a skillet over medium heat. Once hot, add corn and cook over medium heat for 5-6 minutes, stirring occasionally. Corn should be fully cooked and starting to turn golden brown.
- Remove from heat, add mayonnaise, crumbled cojita cheese, sea salt, cayenne pepper, and juice from half a small lime (about 1 tsp) to the pan.
- Stir until evenly combined. Serve immediately or refrigerate for a cold dish. Enjoy!